Cooking Lesson #1046: Limoncello Lady

…from the Perspectives’ Happy Hour Bar

How you doin’? Your summer sipping just got a little bubblier! My 3 ingredient Limoncello Lady is tart, dry and perfect for any afternoon sipping situation.
 
Many years ago, I first discovered Limoncello at the Limoncello Restaurant in New York City. I loved the versatility of the liqueur, and learning how easy it was to work with. I immediately added it to the liquor inventory at our Custom House Restaurants.
 
What is Limoncello aside from being outstanding? It is a celebrated Italian liqueur produced from lemon peels that are macerated in a neutral spirit.
 
The exact origin of limoncello is disputed (what else is new?). Industry experts say that Limoncello was created at the beginning of the 1900s by the grandmother of Maria Antonia Farace, who lived in a small guesthouse in Isola Azzurra. My US sources say that it was either invented in Sicily about 100 years ago, or that it was first made on the Amalfi Coast, where several villages and islands claim to be its place of origin. Others report that it may either have been invented by a citrus-grove tender from Azzurra around 1900 or by monks or fishermen much earlier on the Naples coast.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1 ounce Limoncello
2 ounces lemonade (fresh or frozen)
3 ounces Prosecco (for the bubbly)
1 lemon twist for garnish 
 
Directions
1. Slice your lemons for your garnish.
2. Combine the Limoncello and lemonade in a glass.
3. Add ice to the top.
4. When ready to serve, top with prosecco.
5. Garnish with lemon twist.

ChefSecret:  Add a quarter ounce of grenadine to make a Blushing Pink Lady.

Quip of the Day:  Q. Why did the lemon go out with a prune?  A. Because she couldn’t find a date.
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